As part of the wellness initiative at work we ran a NutriCare class. The class is designed to meet the needs of people trying to lose weight, change their cholesterol or blood pressure, or just eat better. Glaringly, I wasn’t getting the recommended number of grams of fiber each day so I’ve beefed up (figuratively) on fiber. Today I calculated that I ate 32 grams of fiber, just over the 30 mark I was shooting for.
One of the items that helped was this Kashi Salad. It’s tasty and fill of fiber so I thought I would share it.
Salad:
- 2 cups water
- 1 cup Kashi Pilaf
- 1/4 cup green pepper, diced
- 1/4 cup tomatoes, diced
- 1/4 cup green onions, diced
- 1/4 cup parsley, chopped
- 1/4 cup water chestnuts, sliced
- 1/4 cup frozen peas
Kashi Vinaigrette:
- 2 Tbsp. canola oil
- 1/4 cup soy sauce, low-sodium
- 1-1/2 Tbsp wine vinegar
- 1 tsp Dijon mustard
- Whisk all vinaigrette ingredients together.
- Bring water to a boil. Add Kashi and recude heat to simmer
- Cook until all liquid has bee absorbed, about 25 minutes.
- Spread Kashi on sheet pan and allow to cool.
- Add the vegetables to cooked and cooled Kashi
- Add enough Kashi vinaigrette or your choice of dressing just to coat and toss well. Serve chilled.
Makes eight 1/2 cup servings. Enjoy the 7 grams of fiber in each serving!